Heavenly Pineapple Cheeseball

This Heavenly Pineapple Cheeseball is a classic, retro appetizer that is always a crowd-pleaser. It’s the perfect blend of sweet, savory, creamy, and crunchy. It’s incredibly easy to make and can be prepared ahead of time.

Heavenly Pineapple Cheeseball

This recipe strikes the perfect balance between the tangy cream cheese, sweet pineapple, savory onions, and crunchy pecans.

Yields: 1 large cheeseball (serves 8-10 as an appetizer)
Prep time: 15 minutes
Chill time: 2 hours (or overnight)

Ingredients

For the Cheeseball:

• 2 (8 oz) blocks full-fat cream cheese, softened to room temperature

• 1 (8 oz) can crushed pineapple, very well drained

• ¼ cup finely chopped green bell pepper

• 2 tablespoons finely chopped green onion (white and green parts)

• 1-2 tablespoons finely chopped jalapeño (optional, for a subtle kick)

• ½ teaspoon seasoned salt (like Lawry’s)

• ¼ teaspoon garlic powder

• 1 cup (4 oz) finely shredded sharp cheddar cheese

For the Coating:

• ¾ cup finely chopped pecans (or walnuts)

• 2 tablespoons fresh parsley, finely chopped (optional, for color)

For Serving:

• Crackers (buttery rounds, Wheat Thins, or water crackers work well)

• Vegetable sticks (celery, bell peppers)

Instructions

1. DRAIN THE PINEAPPLE: This is the most important step for a firm cheeseball. Place the crushed pineapple in a fine-mesh strainer and press down with the back of a spoon to squeeze out as much liquid as possible. For an even drier result, you can spread it on a paper towel and press with another paper towel.

2. COMBINE INGREDIENTS: In a large mixing bowl, combine the softened cream cheese, well-drained pineapple, green bell pepper, green onion, optional jalapeño, seasoned salt, and garlic powder. Beat with an electric mixer on medium speed until everything is well combined and smooth.

3. ADD CHEDDAR & CHILL: Using a spatula, fold in the shredded cheddar cheese until evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This makes the mixture firmer and easier to shape.

4. SHAPE THE BALL: Place a large piece of plastic wrap on your counter. Scoop the chilled cheese mixture onto the center. Using the plastic wrap, form the mixture into a tight ball by lifting the edges and twisting the wrap at the top. You can also shape it into a log if you prefer.

5. COAT THE BALL: On a plate or shallow dish, mix the chopped pecans with the parsley (if using). Unwrap the cheeseball and roll it gently in the nut mixture, pressing lightly to make sure the coating adheres to all sides.

6. FINAL CHILL: Wrap the coated cheeseball in a fresh piece of plastic wrap and refrigerate for at least 1-2 hours, or overnight. This allows the flavors to meld beautifully and makes it firm enough to slice cleanly.

7. SERVE: Place the cheeseball on a serving plate about 30 minutes before serving to let it soften slightly for easy spreading. Surround it with your favorite crackers and vegetables.

Helpful Tips & Variations

• The Drain is Key: The more liquid you remove from the pineapple, the firmer your cheeseball will be. Don’t rush this step!

• Make-Ahead Marvel: This is a perfect make-ahead appetizer. It can be stored in the refrigerator for up to 3 days before serving.

• Texture: For the best texture, make sure all the vegetables are very finely chopped.

• Sweet and Savory Twist: Add 2-3 tablespoons of real bacon bits to the mixture for a delicious sweet and savory flavor.

• Nut-Free Option: Instead of pecans, you can roll the ball in crushed pretzels, crispy bacon bits, or even more shredded cheddar cheese.

• Spice it Up: If you like heat, use the jalapeño and even add a dash of hot sauce to the cream cheese mixture.

This cheeseball is a guaranteed hit at parties, potlucks, and holiday gatherings. Enjoy!